I am new to smoking and would like to try smoking some venison sticks and jerky, but getting confused on cooking temps and times. Everything I have been reading seems to be giving partial information. I have a Bradley electric smoker and looking for drying, smoking and cooking temperatures and times for venison jerky and venison sticks. Any suggestions would be great. Thanks.
For sticks you want to preheat your smoker to 150 then down to 130 for 1 hour,140 for 2 hours of smoke,1 hour at 150 1 hour at 160 then up to 170 until internal temp of sticks hits 152-155. Hopefully you have a PID to help control your temps because the temps of the Bradley can swing +/- 20 degrees vs +/- 2 degrees using a PID. You do not want your temp to get over 180 because that will cause a fat out and your sausage will be dry.
As far as jerky I just marinade it then put in smoker at 180 and then keeping checking jerky until it is right texture.